Made roasted cauliflower & broccoli for lunches this week and finished the sesame-miso oil. Started to use up my NZ honey in tea. It is quite crystallized now, and I have another container of honey.
I made up an orange-tamarind braised blade roast recipe over the weekend that I think turned out pretty well, so I'm committed to finding more uses for that container of tamarind paste and finishing it off already. If you have any ideas for tamarind paste beyond pad thai, I'd love to hear them.
I make a juice concentrate. The Carribean, Asia, Middle East, Mexico all have variations: here is one that uses paste:
http://caribbeanpot.com/refreshing-tamarind-juice/ When I make mine, I usually just boil the paste with hot water, strain it and add honey to taste. Maybe balancing with a little lemon or lime juice if it is needed. It is pretty strong concentrate so I cut it with sparkling water for a tamarind soda.
Crystallized honey. I was over at a friends house and we were having tea and she remarked that she JUST learned that if honey crystalizes, it doesn't actually mean it is "bad" and you don't have to throw it away! She was super excited at all the money she was going to save as she was throwing out a container or two a month. It was a test of my poker face. I'm currently SLOWLY working through a 33 lb bucket of honey we purchased a few years ago before we went mostly sugar-free.
I did find a good recipe for using honey up: Paleo Lemon Cream Pie -
https://livinghealthywithchocolate.com/desserts/paleo-lemon-cream-pie-7667/ except I added an extra tsp of gelatin to the filling and turned it into a lemon and huckleberry cheesecake. It turned out more like a mousse/no bake cheesecake than a traditional NY (Since the filling isn't baked) so I might rename it to call it a mousse cake. It also used up some dehydrated almond pulp that I had kicking around.
It turned out really good, the friends we went to for dinner were blown away (esp the Mr. who is highly skeptical of anything that is "healthy) Turns out you can make a decent dessert without gluten, dairy, eggs or "refined" sugar. It's nice to figure out a recipe that I can rely on to be "fancy" and meets those needs for special occasions and where I don't feel like I'm having to force my dietary restrictions on other people. And I won't have to panic when my question of "what shall I bring" is answered with "dessert" :)
Hubs ate the last bagel without telling me, so his breakfast this morning was a quick porridge made from coconut pulp, chia seeds, flax, raisins a bit of cinnamon and the scrapings of a jar of hazelnut spread we picked up in Turkey in 2013. Nice to get that out of my fridge :D